I also ordered some powdered smoke seasoning and added the powdered milk for a binder. I made some with and with out the citric acid capsules and I think I liked the batch without the citric acid capsules slightly better. For what that's worth. Good luck with your endeavor. I just cooked mine in the oven to a temp of 155' (if I remember correctly). Making good summer sausage is very satisfying. You're in my old stompin grounds. I grew up in Florissant, MO and just started going back up to deer hunt in South East MO during the first week of gun season.
